So, my talent runs short when photographing food..
As I may have mentioned before, the regional cooking of Colombia varies quite a bit. Cartagena and the other Atlantic coastal areas, are famous for the Caribbean influence of the local cuisine which is heavy on fried plantanos, fish and a caribbean (caribe) curry type flavor.
Bogota, as a more mountainous but cosmopolitan area boasts a ready mix of flavors, but also have delicious traditional dishes such as Ajiaco, and my personal favorite, morcilla.
We’ve talked about the tamals of Tolima.. and the vast array of fruits and vegetables, many of which only exist here (or in very specific areas of Colombia). I have an intense love for chonteduro, feijoa and uchuva myself.. There is another blog, by a fellow traveler – who documents his delicious encounters with numerous varieties of Colombian fruit.
found mainly around Cali (and some parts of Panama)
While I mainly write about surgery and such, I think it’s important that visitors to Colombia have a chance to experience the rich abundance of this country – and no where is it more evident than in the streets, fruit markets and grocery stores due to the readily availability of fruit. No visitor to Colombia should ever leave thinking Colombian cuisine is just arepas, empanadas and frijoles.
concord grapes, uchuva, mangos, brevas, strawberries, guava and mangostinos are just a few of the delicious (and cheap!) fruit grown in Colombia
Mangostinos are a particular delight – with an inedible hard shell, but a creamy, smooth and amazingly rich/ sweet interior.
Mangostinos (and brevas) with rich creamy interior of mangostino visible.
But the food of Medellin, the food of the ‘paisa’ has its own flavors.. Hard to know where to start – and you don’t want to get locked into thinking ‘bandeja paisa’ is all Medellin has to contribute to Colombia’s culinary culture.
But I am fortunate enough to live with a native Medellinesa, Diana, who (among other things) is an excellent cook, so I can pretty much label “Authentic Cuisine of Antioquia” to most of what comes out of the kitchen, with the exception of the few paltry and miserable offering of my own. (I am not a good cook.)
Diana, with Olle Petersson
So for Father’s Day lunch, we had grilled pork with a grape sauce, rice and a ‘green salad’ made of green tomatos, mild onions, avocados and a light dressing along with a creamy vegetable soup. (Sorry I don’t know all the foodie terms like compotes and such – but it was delicious all the same.)
creme of vegetable soup, pork with grape sauce, green salad and rice
Love, Life and Surgery in Latin America is now Colombian Culture & Cuisine 
I found ‘Bandeja Pasa’ to be a great ‘cheap’ option in Medellin. I also thought the staple soups in Antioquia were wonderfully healthy and delicious.
That grape sauce sounds like a fantastic idea.
It was delicious..